|Feb25-13, 06:05 PM||#1|
Food Chemistry (where to start?)
I have an interest into looking into the chemistry that goes into making the foods today. I'd like to know what goes into the tastes and smells. So I was wondering if anyone had any suggestions as a good jumping off point for this topic. Any articles or books would be great. I have access to SciFinder so any articles on that would be great. Thanks for your help and suggestions everyone.
|Feb25-13, 10:54 PM||#2|
Here's a review article that you may find useful:
|Feb25-13, 11:06 PM||#3|
To further define what I am looking for I would like to point out that I wondering about food chemistry as a career field. I'm starting my study of chemistry in undergraduate and was looking into this.
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